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Strawberry Muffins

4

50 min

Strawberry Muffins

Strawberry Muffins Photo 1

Time

50 min

Serving

8 persons

Calories

233

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
These strawberry muffins can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.

Ingredients

  • milk: 0.5 cup
  • canola oil: 0.25 cup
  • egg: 1 piece
  • ¾ cups all-purpose flour: 1 piece
  • white sugar: 0.5 cup
  • baking powder: 2 tsp
  • salt: 0.5 tsp
  • strawberries: 1 cup (chopped)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
    Strawberry Muffins Photo 2
  2. Lightly beat milk, oil, and egg in a small bowl.
    Strawberry Muffins Photo 3
  3. Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
    Strawberry Muffins Photo 4
  4. Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.
    Strawberry Muffins Photo 5

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